I've moved on

Yo kitchen fam! I've recently moved on from the restaurant business to an actual facility. I interviewed at the state hospital to dining services. Im basically a lunch dude lol.

Anyways, I feel like im getting bombarded with a whole new world of procedures. The new types of ordering systems, the cutlery the rules of interaction.

Im a little overwhelmed so my question im throwing out there is, is there any advice one or more can give me for this type of transition? I would appreciate it so much.

Thanks!